Pork chop on the bone (with rib)

Pork chop with the bone left in, cooked over wood charcoal. The bone isn't just for show, it keeps the meat juicy and adds flavor while it's on the fire. A lot of places cut the chop thin so it cooks fast, and it comes out dry. Ours is thick, 300g, with a seared crust outside and juice inside.

300g

Available at Gastrojar, Câmpina · 32 lei